xantom - interesting setup. What is that?

Today smoking a whole chicken and tomorrow a brisket on the Egg.

bleu cheese burgers on the Green Egg yesterday, marinated chicken breasts and Conecah sausage tonight, and beer butt chickens tomorrow.

Baby back ribs today.

Pork chops tomorrow.

Two racks of loin back ribs today. Whole packer brisket tomorrow.

Rack and a half 'o ribz. Tomorrow, a spatchcock chicken and some sausages. I guess I'll be nice to the young 'uns and grill hot dogs or hamburgers for them.

Smoked turkey breast & smoked meatballs (for a later in the week dinner)!!!

I tried something new today.....I had an 8 lb pork tenderloin and decided to rotisserie it on my outdoor grill. A little research revealed that it should go 15 minutes per pound. I found it to be a little more done than I would of preferred, but it was still okay. Next time I will use some type of seasoning/sauce and reduce the cook time to maybe 12 minutes per pound.

quote:

Originally posted by dsiets:

How do you do your chuck roast?

Chucks need to be low and slow in my opinion (like pretty much everything else). I've not done one on the grill (no reason not to I suppose...just haven't) but the way I cook them is at around 200F in the oven with a salt crust. It's usually an eight hour or so cook, but they do come out good every time.

quote:

Originally posted by Georgeair:

quote:

Originally posted by Skins2881:
There needs to be more pictures in this thread.

I can help. No pics of butts, gave one away to neighbor, wrapped on for freezer and gave one to daughter. Beginning, middle and end of brisket. I sorta lost control of the meat board at the end to the vandals lurking about....

That looks SPECTACULAR. Ive been working to get a smoke ring half the size.
I have spare ribs ready for smoke tomorrow.

Happy eating everyone.

JK

quote:

Originally posted by Georgeair:
xantom - interesting setup. What is that?

It's a Pit Barrel Cooker:
https://www.pitbarrelcooker.com

Pork belly burnt ends, smoked then glazed.

Bone in Pork Shoulder, and Baked Beans, for tomorrow. The ribs will go on in a little while.

I had to use my 26” and 18” Weber Kettles yesterday because we had both kinds of food: steak AND potatoes. A dozen baked potatoes on the 18”, four NY strips and four filets on the 26”. Four of the baked potatoes were used for breakfast this morning.

Today, a dozen hot dogs on the 18”. Tonight, eight pork chops on the 26”. Tomorrow, it’s burgers and hot dogs on the 26” unless more people show up, then I’ll fire up the 18” as well.

2 slabs of ribs and an 8 lbs. pork butt on the RecTec. Oak and cherry with Meatheads rub.

9# bone-in Boston butt, sorry no pic's as proof

Chicken Schawarma on the BGE with the Joetisserrie

Bone in Ribeye on the Weber Kettle

Nothing fancy. We just have hot dogs & hamburgers on the Weber kettle grill.

St Louis dry rub ribs and smoked sweet potatoes and whatever other sides Mrs Greener comes up with